Bartolacci Caterina, Andreani Cristina, Amici Augusto, Marchini Cristina
School of Biosciences and Veterinary Medicine, University of Camerino, Camerino 62032. Italy.
Curr Protein Pept Sci. 2018;19(3):311-322. doi: 10.2174/1389203718666170111115914.
It is an acknowledged fact that health benefits are derived from fruit- and vegetables-enriched diets. In particular, polyphenols, compounds bearing one or more hydroxyl groups attached to an aromatic ring, are ascribed for most of such beneficial effects. Among them, resveratrol, a phytoalexin found in numerous plant species, and more notably in grapes, has widely piqued the interest of the scientific community by virtue of its anti-aging, anti-inflammatory and anti-oxidant properties. Moreover, evidence claiming resveratrol ability to hinder processes underlying all the three steps of carcinogenesis (tumor initiation, progression and metastasization) has propelled an incredibly massive number of studies aimed at enquiring its eventual clinical potential in the fight against cancer. However, despite a large body of data pointing to the advantages of dietary resveratrol intake in respect of certain disease conditions, and cancer inter alia, its real position still remains quite ambiguous. In this uncertain scenario, the present review focuses its attention on the highly entangled relationship between resveratrol and breast cancer, attempting to shape the plethora of controversial results stemming from studies carried out on several in vitro and in vivo breast cancer models. Coping with such a tricky matter, there are so many variabilities concerning both resveratrol itself (dosage, administration, bioavailabilty, among others) and the unique molecular traits of each specific breast cancer subtype that must be taken into account when facing the dilemma: "might resveratrol be protective against breast cancer or does it rather fuel it?".
富含水果和蔬菜的饮食对健康有益，这是一个公认的事实。特别是，多酚类化合物，即附着在芳香环上带有一个或多个羟基的化合物，被认为是产生大部分此类有益效果的原因。其中，白藜芦醇，一种在众多植物物种中发现的植保素，尤其是在葡萄中含量较高，因其具有抗衰老、抗炎和抗氧化特性，广泛引起了科学界的兴趣。此外，有证据表明白藜芦醇能够阻碍癌症发生的所有三个步骤（肿瘤起始、进展和转移）背后的过程，这推动了大量研究旨在探究其在对抗癌症方面的最终临床潜力。然而，尽管大量数据表明饮食中摄入白藜芦醇对某些疾病状况，尤其是癌症有好处，但其实际作用仍然相当模糊。在这种不确定的情况下，本综述将重点关注白藜芦醇与乳腺癌之间高度复杂的关系，试图梳理来自对多种体外和体内乳腺癌模型进行研究产生的大量有争议的结果。处理这样一个棘手的问题时，在面对“白藜芦醇可能对乳腺癌有保护作用还是会促进乳腺癌发展？”这一困境时，必须考虑到白藜芦醇本身（剂量、给药方式、生物利用度等）以及每种特定乳腺癌亚型独特的分子特征等诸多变异性。
